Pan-fried Garlic & Parmesan Truffle Potato Chips

Truffle oil is a magic ingredient. Worth every precious penny you have to pay for it.

A lot of local restaurants are wise to that fact. I’ve noticed truffle fries showing up on menus all around town. Wine bars, burger joints and fine dining establish have all jumped on the truffle oil bandwagon.

And now I’m bringing the taste home, with an Atta Girl Says twist on the much-loved truffle fry.

These chips are a great pairing with burgers on the grill. Or serve the chips at your next party and your guests will gobble them up so quickly they’ll think you laced them with something illegal.

Not illegal. Just truffle oil.

These are very easy to make. Even on a weeknight. Here’s what you need:

3 potatoes (I used russet)

2 cloves of garlic, pressed

freshly shredded Parmesan cheese

1 green onion, thinly sliced

sea salt

truffle oil

olive oil for frying

Here’s what you do:

Slice the potatoes thinly, using a knife or mandolin slicer. If you use a mandolin, DO use the guard to protect your fingers. I speak from experience. (I have an ouchie on my thumb!)

Heat 2 Tablespoons of olive oil over medium heat in a well-seasoned cast iron skillet or nonstick pan. Once oil is hot, add potato slices in a single layer.

Cook potato slices until they are browned on one side, then flip and continue cooking until lightly brown on both sides. Remove to a plate lined with paper towels. Pat with paper towels to remove excess oil. While chips are still hot, sprinkle lightly with sea salt.

Continue frying potato slices in batches, until all are cooked. If the pan dries out, you may need to add more olive oil.